Tuesday, August 7, 2012

Recipe: Low-Sugar Spicy Peach Pie

So I've been p*ssing-and-moaning - like I do EVERY year - about "What the #$%^ am I gonna do with all these peaches?!"

I actually feel kinda bad about the quantity of peaches that have ended up rotting on the ground this year - but "What're ya gonna do, right?!"

When I made my two batches of peach-jam, I had a few leftover nekkid peaches (which were left sitting in a bowl with a couple-three generous 'squirts' of bottled lemon juice).  I was surprised at how *quickly* they took-on the color/consistency of "Canned Peaches" (ICK!).  There is definitely something to be said for Freezer Jams (they really DO do a good job of retaining that "fresh-picked flavor!") - but I can't fill-up the freezer this year (Gonna buy a 4-H Pig next month!!!  Story coming!!!).

Annnnnyyyyywaaaaaaayyyyyy...  Not gonna ramble!

I did end-up pawning-off a couple of bags of fresh peaches to Grateful Neighbors (Yay!).  And the rest were destined for Fresh Peach Pie!

Again, I mostly-followed a previous recipe for Blueberry-Peach Pie - only, this time, I made just ONE pie.  And it was ALL peach:

QT's Low-Sugar Spicy Peach Pie
Yields: 1 x 9" deep-dish pie (double the recipe if you want more!)


  • 6-7 good-sized peaches (I think it netted-out around 4-5 cups - after blanching, skinning, de-pitting and chopping)
  • 1/4 cup granulated sugar
  • 1/2 cup + 1 TBS granulated Splenda
  • 1 TBS bottled lemon juice
  • 3 TBS Quick-cook Tapioca
  • 1 heaping tsp ground cinnamon
  • couple of shakes of "Pumpkin Pie Spice" (cinnamon, nutmeg, ginger, allspice)
  • couple shakes of salt
  • 2 TBS softened butter
  • Crust for 9" deep-dish pie
  • 1 egg-white, beaten with a little water
  • Sprinkling of coarse granulated sugar
  1. Pre-heat oven to 425*
  2. Remove crusts from refrigerator/freezer (if you're cheating, like me!)
  3. Blanch, peel and de-pit your peaches.  See this post for detailed instructions.  Chop the peaches into large-ish (3/4-1") chunks.  Put the peach-chunks in a large-ish bowl.
  4. Mix up the dry ingredients in a dry bowl: Tapioca, sugar, Splenda, spices.
  5. Add the sweeteners/spices to the fruit and mix well.
  6. Combine one egg-white with a tsp of water.  Mix well with a fork.  Brush the bottom of your frozen pie-crust with the egg-white mixture.
  7. Dump your fruit/spice/sweetener mixture into the bottom crust.  Heap-it up to no more than 3/4" above the top-edge of the bottom crust.
  8. Blorp some butter on top of the fruit-gloop.
  9. Dampen the outer-edges of the bottom crust with a finger dipped-in warm water.
  10. Add the top crust.  Cut off any excess and seal the bottom+top crusts together with your fingers.
  11. Cut a vent hole in the center of the top crust, along with appx 8 vent "slits" in a radiating pattern, out from the center vent-hole.
  12. Brush top with egg-white/water mixture and dust with large-grain granulated sugar ("Clear Sprinkles" from the baking section of the grocery store)
  13. Place the completed pie on a foil-lined baking sheet and cook at 425* for appx 40 minutes until golden brown (depends on your oven temp....  Mine was in a Microwave/Convection oven and took 50 minutes).
  14. Allow to cool, thoroughly, before serving...
Serve with fresh whipping cream or vanilla ice cream.  ENJOY!!!

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